Sweet Potato with Crunchy Quinoa Salad
This Sweet Potato with Crunchy Quinoa Salad is packed with vibrant flavors, textures, and wholesome ingredients. Whether you’re meal-prepping for the week or serving it fresh out of the oven, this recipe is sure to satisfy.
It’s a versatile dish that can be customized in so many ways to suit your dietary preferences and cravings. Give it a try, and I’m confident it will become a staple in your kitchen!
Why You’ll Love This Sweet Potato with Crunchy Quinoa Salad
This recipe brings together the natural sweetness of roasted sweet potatoes with a crunchy, protein-rich quinoa salad. The combination of roasted quinoa, fresh vegetables, and a sauteed mushrooms creates a satisfying balance of taste and nutrition. Plus, it’s naturally gluten-free and can be easily adapted for vegan diets!
This dish is also great for meal prep, as the flavors only get better as they sit, making it an excellent choice for a healthy lunch or dinner throughout the week. Whether you’re looking for a post-workout meal, a festive side dish, or simply a satisfying plant-based meal, this recipe has got you covered.
Health Benefits of This Sweet Potato with Crunchy Quinoa Salad
- Sweet Potatoes: A great source of fiber, vitamins A and C, and antioxidants.
- Quinoa: A complete protein, rich in essential amino acids.
- Fresh Veggies: Loaded with vitamins, minerals, and hydration.
Serving Suggestions & Variations
- Add Protein: Top with grilled tofu, chickpeas, or other favorite legumes.
- Use a Different Dressing: A tahini dressing or balsamic glaze would work beautifully!
- Serve It Warm or Cold: This dish is versatile! Enjoy it warm right out of the oven, or refrigerate it for a refreshing chilled meal the next day.
Why This Recipe is Perfect for Meal Prep
One of the best things about this dish is its suitability for meal prep. Both the roasted sweet potatoes and the quinoa salad can be stored in airtight containers for up to 4 days, making it easy to grab and go for a healthy meal at any time.
- Storage: Store the quinoa salad separately from the sweet potatoes to maintain the best texture.
- Reheating: If enjoying warm, reheat the sweet potatoes in the oven or microwave and add the salad fresh.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Sweet Potato with Crunchy Quinoa Salad
Ingredients
Roasted seet potatoes
- 3 medium sweet potatoes
- 1 tbsp olive oil
- ⅓ tsp salt
Roasted crunchy quinoa
- 2 cup cooked quinoa
- 1 tbsp olive oil
- ⅓ tsp salt
Salad
- 1 cup button mushrooms chopped
- 1 medium onion chopped
- 3 cloves garlic
- ¼ tsp salt
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 large tomato chopped
- ⅓ cup chopped parsley
- 1 tbsp balsamic vinegar
- 1 tbsp tahini to drizzle on top
Instructions
- Wash and cut your sweet potato lenghtwise in half. Score each half in rack shape. Preheat your oven to 400°F (200°C).Toss the sweet potato halves with olive oil and salt. Spread them skin side up a baking sheet and bake them for about 25-30 minutes until caramelised on the sides.
- In the same sheet add quinoa and toss with olive oil and some salt. Roast together with sweet potatoes, mixing half way through for about 25-30 minutes. At 20 minute mark start watching for burning.
- Meanwhile, in a sauce pan heat up olive oil and fry onion, mushrooms and garlic with salt, black pepper and smoked paprika for about 10 minutes, until browned.
- Make the crunchy quinoa salad. In a bowl combine crispy quinoa, cooked mushrooms, chopped tomatoes, parsley and balsamic vinegar. Mix well.
- Spoon the crunchy quinoa salad over the roasted sweet potato halves and drizzle with tahini. Serve it and enjoy!
